荞麦蛋白的提取及其酶解产物ACE抑制活性的研究  

Study on extraction of buckwheat protein and the angiotensin I-converting enzyme(ACE)inhibitory activities of the hydrolysates

作　　者：任清[1] 张晓平[1] 刘丫丫[1] 刘永国[1] 兰社益[1] 

机构地区：[1]北京工商大学植物资源研究开发重点实验室,北京100037

出　　处：《食品科技》2009年第4期175-178,共4页Food Science and Technology

摘　　要：以荞麦粉为原料,采用碱提酸沉法提取荞麦蛋白。通过正交实验优化了最佳蛋白提取工艺:料液比1∶20,温度50℃,pH11,时间3h,蛋白的提取率可达44.2%。荞麦蛋白经碱性蛋白酶Alcalase、中性蛋白酶Neutrase和复合蛋白酶Protamex单独或联合水解,以获得具有ACE抑制活性的短肽。结果表明:单酶反应时,由Alcalase酶解1h得到的产物对ACE的抑制率可达83.60%,而由3种酶共同水解所获得的产物ACE抑制活性明显提高,抑制率可达90.55%。Buckwheat protein was prepared by the alkali-dissolving and acid-precipitation method from buckwheat. The extraction process was optimized by orthogonal experiments. The optimum conditions for the extraction design are as follows： ratio of material and liquid is 1：20, extraction temperature is 50 ℃, extraction time is 180 min, pH 11. Under these conditions the yield of protein extracted from buckwheat is 44.2%. To obtain angiotensin converting enzyme（ACE） inhibitor, buckwheat protein was hydrolyzed by Alcalase, Neutrase, and Protamex individually or jointly. The results showed that the Alcalase hydrolystates was found to have the highest ACE inhibitor activity when hydrolyzed by single enzyme, and the hydrolysate has the ACE inhibitory activity with 83.60%. And the highest inhibiting activity comes from Alcalase-Neutrase-Protamex componts, the highest ACE inhibitory rate was 90.55%.

关 键 词：荞麦蛋白 提取 酶解 ACE抑制肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]